Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins | © 2018 | | © 2018 |

These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.

  • 70 g Coconut oil, melted
  • 200 ml Coconut milk
  • 110 g Coconut syrup
  • 30 ml Freshly squeezed lemon juice
  • 1 tsp Vanilla extract
  • 150 g Buckwheat flour
  • 150 g Hazelnut meal
  • 2 tsp Baking powder
  • 1/3 tsp Baking soda
  • Pinch of sea salt
  • 120 g Fresh or frozen blueberries

  1. Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
  2. Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
  3. Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden. | © 2018 | | © 2018 |


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